Prepare grill or barbeque for direct heat method of cooking. Prepare salmon fillets by rinsing under cold water and patting dry. Melt 2 TB butter; add minced garlic and 1/2 tsp. Fines Herbes. Brush salmon fillets with butter mixture top and bottom.,,Melt remaining 2 TB butter in a medium saute pan. Add mushrooms; saute until juices are rendered. Add white wine, chicken broth and Fines herbes. Simmer until reduced by half. Add cream; stir to blend. Add cornstarch mixture to thicken slightly and adjust seasonings to taste.,,While mushroom sauce is reducing, grill salmon, basting with butter mixture when turning fillets.,,______